There are no limits to where your culinary career can take you with employment options in 5-star dining rooms to crafting perfect eggs benny at your favorite brunch spot. Learn foundational skills in level one and go on to achieve your Red Seal certification with Selkirk College.
Our skilled instructors teach you culinary fundamentals for detailed menu planning, quality ingredient selection and efficient meal preparation. Learn the complexities of a creative menu and go on to master kitchen skills as you achieve our most advanced credential, the national Red Seal certification.
You will learn in a live kitchen environment, providing cooking services for our student cafeteria, banquet guests, at regional competitions and in our signature Scholars Dining Room.
Master Your Trade
Baked Goods and Desserts
Meat, Poultry and Seafood
Stocks, Soups and Sauces and more
Professional Cook Apprenticeship Training
Selkirk College offers three certificate levels of the Industry Training Authority provincially standardized apprenticeship cooking program leading to Red Seal Certification. ITA provincial apprenticeship exams in both practical and theory are administered at the end of each level of training.
Cook 1 is a 28-week Industry Training Authority provincially standardized program designed to train people for employment in restaurants, institutions, and fast-food outlets.
Professional Cook 2
Cook 2 is a 14-week Industry Training Authority provincially standardized apprenticeship program designed to introduce students to the complexity, diversity and attractiveness of the cooking profession. Students acquire practical experience preparing a la carte, table d'hote and prix fixe menu items for patrons of the College's training dining room.
Professional Cook 3 – Red Seal Certification
Please contact Trades Admissions for further information.
Cook 3 is the most advanced credential offered in this apprenticeship, this level is 6 weeks in length and meets all the requirements of the national Red Seal standard for cooks.
Upon completion of the program students will be competent with all of the major techniques and principles used in cooking, baking and other aspects of food preparation. In addition to demonstrating a mastery of cooking skills, a professional cook at this level should be able to plan and cost menus and recipes, and have an understanding of the communication skills necessary to take a leadership role in the kitchen.
Take Your Education Further
After completion of Professional Cook 1-3, you’ll be set to enter our Culinary Management diploma program.
Chefs, food and beverage managers and restaurant owners today need business, leadership and human resource skills in addition to a strong culinary foundation. This program provides fundamental management skills for students with culinary backgrounds looking to manage, own or operate a food and beverage business.
Youth Train in Trades
The Youth Train in Trades program was formerly known as Accelerated Credit Enrolment in Industry Training (ACE IT). It is designed to help secondary school students get a head start on careers in the trades while earning credit towards their high school graduation. Learn more online at Industry Training Authority.
For more information speak with your high school guidance counsellor or get in touch with Selkirk College's Industry and Trades administrative assistant.
This program is held at Selkirk's Tenth Street Campus in beautiful Nelson, BC.